Blueberry and Lemon Yoghurt Parfaits

I’m on a bit of a yoghurt kick at the moment. I can’t seem to get enough of it.

But I’m fussy about my yoghurt. It has to be the thick and creamy Greek yoghurt style, and definitely not that horrible watery commercial type with fake fruit flavours! In fact, this is my favourite. I could eat it by the tubful. And do, especially now that it’s berry season. There’s no better simple pleasure than beautiful creamy yoghurt and fresh berries!

After I made my granola last week I decided to make some yoghurt parfaits with it. As I just love that contrast of the smooth yoghurt and the crunch of the oats and nuts in the granola. The result is these Blueberry and Lemon Yoghurt Parfaits.

The lemon comes from a sugar free lemon curd made with honey in place of sugar. Surprisingly the honey doesn’t dominate the lemon at all, and is in fact barely noticeable. I also made the blueberry compote with honey in place of the sugar too, so these parfaits are a treat you don’t need to feel quite so guilty about.

So tell me, are you a yoghurt nut too? What’s your favourite type of yoghurt?

Instructions

To make the lemon curd place the egg, egg yolk and honey in a saucepan and whisk until smooth. Add the butter, juice and zest and place over a medium low heat. Whisk until thickened, this will take between 5 to 10 minutes. The mixture will be ready when you can see a slight trail from the whisk in the mixture. It will thicken further when refrigerated. Refrigerate overnight.

To make the blueberry compote combine the blueberries, honey and lemon juice in a small saucepan and place over a medium low heat. Cook for 10 minutes or until the berries have begun to breakdown and release their juices. Refrigerate to cool.

Assemble the parfaits by placing spoonfuls of the yoghurt in the bottom of 4 small short glasses. Top with spoonfuls of the lemon curd followed by the blueberry compote. Top with handfuls of granola and repeat until you reach the top of the glasses. Finish with a final dollop of yoghurt and blueberry compote and some fresh blueberries. Refrigerate until you are ready to serve.

Oh Jen so many things we have in common! I only like the thick Green Yoghurt too. I’ve been getting into Barambah at the moment. Even their non-Greek yoghurts are so thick and creamy.
I think this would be equally as good for dessert as for breakfast.

Thanks so much for this lovely recipe. I made the granola last week and have been eating it with the best natural yoghurt. It comes from the Organic markets at Orange Grove School in Lilyfield. I am completely addicted and spoiled it is so good. You really must try it if you get a chance.
Liz

I spoke to the market stall holder (Organic Culture) and they said that they are only interested in doing the market at this stage. They source the yoghurt from a supplier in Queensland. I have a phone number if you are interested in contact the Stallholder to get in touch with their supplier?

My favourite way to start the day! I love yoghurt, muesli, and a banana – it keeps me powering along until morning tea or lunch (sometimes). I love the Tamar Valley yoghurts, especially the plain or the mango 🙂
I have also been eating Chobani Greek yoghurt lately, oh my, I feel like I’m eating cream for breakfast, a nice-to-my-body but naughty-tasting start to my day!

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